Showing balanced depth and complexity, light straw to golden color, aromas unfold with layers of lemon, pear, apricot...Read more...
Food Pairings for Flowers Chardonnay Sonoma Coast
Fruit was rigorously hand sorted and gently whole cluster pressed. The juice was settled off heavy lees and put to barrel for fermentation. Temperatures were in the 65-72 degree range followed by stirring of light lees for 4 months in barrel. Mostly native yeast and malo-lactic (ML) fermentations with only a few lots fermented using cultured burgundy isolates. Fermentations were complete by March of 2007.
Showing balanced depth and complexity, light straw to golden color, aromas unfold with layers of lemon, pear, apricot and wet stone minerality. This vintage shows crispness on the palate, with a lush and balanced citrus finish. Showing very well now and will continue to gain complexity for 1 - 3 years.
Aged 10 months in French Oak.
Notes: 100% French oak; 30% new. Time in barrel = 10 months
|Alcohol: 14.1%||pH: 3.67|
|Total Acidity: 0.59 grams per liter|
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